Italian Wedding Casserole
This comforting Italian Wedding Casserole features bowtie pasta and frozen meatballs in a rich, herbed vegetable sauce. It's topped with a savory Parmesan breadcrumb crust and baked until golden and bubbly. An easy yet flavorful dish, perfect for a hearty family meal.
Equipment
- 1 Large Pot For cooking pasta and preparing the sauce
- 1 9x13 Casserole Dish For baking the casserole
- 1 Whisk For thickening the sauce
- 1 Mixing Bowl For preparing the breadcrumb topping
- 1 Chef's Knife and Cutting Board For dicing vegetables
Ingredients
Main
- 1 pound bowtie pasta
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 1 cup diced celery
- 2 tablespoons chopped fresh oregano
- 3 cloves garlic minced
- 2 carrots diced
- 1 onion diced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- Kosher salt and freshly ground black pepper
- One 26-ounce bag frozen Italian meatballs
- 4 cups chopped kale
- 1/2 cup grated Parmesan or asiago
- 1 1/2 cups breadcrumbs
- 1/4 cup grated Parmesan
- 3 tablespoons salted butter melted
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh oregano
Instructions
- For the casserole: Preheat the oven to 375 degrees F.
- Cook the pasta in a large pot of boiling water until less than al dente; set aside.
- Put the butter and olive oil in a large pot over medium heat. When the butter has melted and the oil is hot, add the celery, oregano, garlic, carrots and onion and cook until the onions are translucent, about 5 minutes. Sprinkle over the flour, stir and cook for an additional minute. While whisking constantly, slowly add the stock. Bring to a simmer and allow the sauce to thicken, about 2 minutes. Season with salt and pepper. Add the meatballs, kale, Parmesan and cooked pasta, then stir to combine. Transfer to 9-by-13-inch casserole dish.
- For the topping: Mix together the breadcrumbs, Parmesan, butter, parsley and oregano in a bowl until well combined. Sprinkle the breadcrumb topping over the casserole.
- Bake until golden and bubbly, about 20 minutes. Allow the casserole to sit for 10 minutes before serving.
Notes
When cooking the pasta, ensure it's truly 'less than al dente' as it will continue to cook and absorb liquid in the oven, preventing it from becoming mushy. For the sauce, consistent whisking is crucial when adding the flour and stock to prevent lumps and ensure a smooth, velvety texture. You can enhance the depth of flavor by deglazing the pot with a splash of dry white wine after sautéing the vegetables, before adding the flour. For an extra crispy topping, consider a quick broil for the last minute or two of baking, but watch carefully to prevent burning. If using homemade meatballs, ensure they are fully cooked through when added to the casserole.